Oh my gosh! I am so done with winter, aren’t you? We are half way through April and the upper part of Michigan is still under feet of snow. The end of my driveway has about 6 FEET that has been pushed by a plow.
I think it will melt by June.
I am chomping at the bit to start the grill and do some barbequing. But I’m wrapped here in a blanket as I am typing this post.
I know I shouldn’t complain. But really Mother Nature? I mean come ON!
In my compromise between stews and chilis and grilling in a T-shirt I’ve switched my sights to more spring like recipes.
You know what means Spring? Lemon! Lemon means spring is here!
Lemon is the ULTIMATE Spring flavor and I have a great creamy chicken orzo soup that has a lovely hint of lemon in it.
I think you are really going to enjoy.
This can be a great weeknight meal, honestly you have to admit there are nights you just don’t want to cook. And even as a food blogger, I face that too.
So I made this soup over the weekend and it was a savior last night because I forgot my son had a late lacrosse game. We got home at 8:30 at night and there was NO WAY I was cooking.
This soup has a simple list of ingredients really and comes together quite quickly. I was done in under 30 minutes but to be honest I always like soups the next day, especially this one because the orzo plumps more and the lemon flavor settles in.
How can I help get you in and out of the kitchen but deliver a great soup?
- First, use leftover chicken. Soups are not meant to be made from scratch scratch. Does that make sense? It’s meant to use leftovers. If you don’t have any leftover chicken then just grab a cooked chicken from the market. I do this at least once a week because I make chicken broth by the bucket in this house.
- If you can, use fresh herbs. That will always deliver a fresh, bright taste dried spices cannot deliver.
- Always take the pot off the heat when adding any cream.
- The orzo will absorb more of the liquid as it sits. Just add more broth when you are ready to reheat it.
It’s great to have a pot of soup in the fridge that is ready to go, made from scratch and has a great flavor!Print
- 4 Tablespoons Olive Oil
- 1 Cup Onion, diced
- ½ Cup Celery, diced
- ½ Cup Carrot, diced
- 3 Garlic Cloves, minced
- 1 Bay Leaf
- ½ Tablespoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Sea Salt
- ½ teaspoon Ground Pepper
- 4 Cups Vegetable Broth
- 2 Cups Water
- 1 ½ Cups Orzo
- Zest of 1 Lemon
- Juice of 1 Lemon (between ⅓ – ½ cup)
- ¼ Cup Heavy Cream
- 3 Cups Shredded Cooked Chicken (or Turkey)
- Heat the oil in a large saucepan over medium heat. Once the oil is shimmering add the onion, carrots and celery. Saute the veggies, stirring often for about 4 min or until softened. Season with a little salt and pepper. Add the whole garlic and stir.
- Add the spices and stir to combine and release their aroma and oil.
- Add the broth and water and bay leaf and bring to a boil.
- Reduce the heat to a simmer and add the orzo, partially cover and let it cook 10 minutes, stirring occasionally to prevent sticking.
- Once the orzo is cooked, add the lemon zest, juice and shredded chicken. Continue to warm through, about another 4 minutes.
- Take the soup off the heat and remove the bay leaf. Add the heavy cream and stir to combine.
- Serve immediately or refrigerate up to one week.